Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying veggie version. Not spicy in itself, but you can make it that way. That’s what Tabasco is for. Photo by K. Buntu. more→
The term koorma refers to a Northern Indian style of cookery that utilizes yogurt. For vegans and for those who wish to adapt this to dairy-free, use coconut yogurt. more→
With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas.
Spinach with pine nuts and raisins is a traditional Mediterranean side dish that’s both elegant and easy. Its mild and slightly sweet flavor provides a nice counterpoint to boldly flavored Italian pasta dishes. But really, it goes well with most any kind of meal, including those featuring grain dishes and curries as well. more→
These simple, traditional Indian flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→
In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following. more→
This flavor-packed Harira, a Moroccan soup combining high-protein lentils and chickpeas, is perfect for the transitional evenings of late summer, though you can enjoy it any time of year. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→
This delicious stuffed eggplant dish is inspire by recipes I came across in old Creole cookbooks. more→